MASALA STEAMED FISH RECIPE

INGREDIENTS:


Fish - 500 gms
Chilly Powder - 2 Tbsp
Turmeric Powder - 1 tsp
Vinegar - 1 tsp
Salt to taste
Onion (sliced) - 1
Garlic Powder
Mint Powder.

METHOD:

Marinate the fish with chilly powder, turmeric powder, salt and a dash of vinegar and keep aside for 2 hours.
On a silver foil, add sliced onions, place the fish on the onions and sprinkle garlic powder and mint powder.
Wrap and steam cook for 20 minutes.
Serve hot.

LEMON CHICKEN RECIPE

INGEDIENTS:

Boneless Chicken - 500 gms
Chopped Garlic - 1 pod
Green Chillies (slit) - 7
Onion (diced) - 1 big
Capsicum (diced) - 1
Corn flour - 2 Tbsp
White Pepper Powder - 2 tsp
White of an Egg
Salt to taste.

METHOD:

Marinate the chicken pieces with white pepper powder, salt and corn flour and keep aside for 15 minutes.
Shallow fry the chicken pieces.
In a wok, pour some oil and add in the chopped garlic and the green chillies.
Add in the capsicum and onions and cook for some time.
Toss the fried chicken with this mixture and serve hot.

CHILLY CHICKEN RECIPE

INGREDIENTS:

250 grams boneless chicken
½ Tbsp chilli sauce

½ Tbsp soya sauce
¼ Tsp pepper powder
¾ Tsp vinegar
2 Tbsps Corn flour
¼ Tsp red chili powder

1 small onion
¾ Tbsp. garlic
¼ cup cubed bell pepper / capsicum
1 to 2 green chilies slit and deseeded
Spring onions for garnish
Salt 

Seasoning:
¾ tbsp. soya sauce
1 tsp chilli sauce
½ tsp. red chilli powder
½ tsp. sugar

METHOD:

Marinate chicken with chilli sauce, soya sauce, pepper powder and vinegar. Set aside for at least 45 minutes. 2 hours is best. Meanwhile you could chop your onions, bell pepper and make the sauce ready for seasoning.
Sprinkle the flours on the chicken along with salt and mix well. Add chili powder. If you wish to use egg, you can add it now. Mix well.
Prepare the sauce .Add soya sauce, chili sauce and red chili powder to a bowl and mix well.
Heat oil in a pan and fry till the chicken is done. Drain and set aside.
Remove off excess oil from the pan, just keep 2 spoons oil in the pan. Add garlic fry for about a min, add onions, capsicum, spring onions, and celery and green chilies and fry till they turn slightly soft for about a minute or so.
Pour the sauce that was prepared.
Add the fried chicken, saute on high flame for 2 to 3 minutes.
Serve hot with fried rice or noodles.

CHICKEN VADA

INGREDIENTS:

200 gms Minced Chicken
1 Onion (chopped)
1 piece Ginger (finely chopped)
1 pod Garlic (chopped)
2 stems Curry leaves
4-5 Green chillies
1/4 tsp Fennel seeds
Coriander (chopped)
Mint leaves (chopped)
Egg white of one egg
Oil to fry
Salt to taste

METHOD:

Mix all the above ingredients together and make small balls
Coat the chicken balls with egg white and dust them with cornflour
Later fry in hot oil.

FRIED FISH

INGREDIENTS:

1/2 kg Tuna Fish
2 tsp Chilly Powder
1 tsp Turmeric Powder
1 tsp Coriander Powder
2 tsp Ginger paste
1 tsp Whole Pepper
2 Star Aniseed
3-4 sprigs Curry Leaves
Coconut Oil
Salt to taste.

METHOD:

Grind together the curry leaves, whole pepper and star aniseed
Mix all the above ingredients including the ground mixture
Marinate the fish slices with the masala and keep aside for atleast an hour
Pan fry in coconut oil.

SESAME CHILLY CHICKEN RECIPE

INGREDIENTS:


500 gms Boneless Chicken
2 pods Garlic (crushed)
8-10 Red Chillies (crushed)
1 tsp Shahi Jeera
2 tsp Sesame Seeds
1 tsp Dry Mint
Egg white of one egg
1 pinch Lemon salt
Salt to taste
Oil.

METHOD:

Marinate the chicken pieces with the above ingredients including the egg white and keep aside for 10 mins
Pan fry with a little oil.

SESAME CHILI CHICKEN RECIPE

INGREDIENTS:

200 grams Boneless Chicken
1 Tbsp Chilli paste
1 Tbsp Fish sauce
1 Tbsp Tabasco
2 Tbsp White Sesame seeds
White of an egg
1 Tbsp Cornstarch
2-3 stems Spring Onions
Oil to deep fry
Ajinomoto (optional)
Salt to taste.

METHOD:

In a bowl mix all the above ingredients and marinate the chicken pieces and keep aside for 1-2 hours.
Later deep fry these chicken pieces and garnish with spring onions.

CRISPY CHILLY POTATOES RECIPE

INGREDIENTS :

2 nos Potatoes, cut into long strips
2 nos Green chillies
6- 8 cloves Garlic chopped
1 Tbs Red Chilies paste
1/2 tsp Ajinomoto (optional)
1/4 tsp Celery chopped 

METHOD:

Marinate potatoes with the red chilli paste, green chilli garlic, celery, salt, ajinomoto and crispy the potatoes to golden brown.
Serve with hot garlic sauce.

TANDOORI GOBI RECIPE

INGREDIENTS:

1 Cauliflower

To Marinade:

100 ml Curd 
10 ml Mustard Oil

1 Tbsp Garlic & Ginger Paste

1 tsp Chilli Powder

1 tsp Garam Masala

1/2 tsp Black Salt

1/2 tsp Jeera Powder

1/2 tsp Chaat powder

Salt to taste

METHOD:

Cut Cauliflower into thick cubes.

Mix all ingredients for marinade and keep aside.
Cook in Tandoor or arrange the Cauliflower on a micro proof dish and micro high for 10 mints & brush with melted butter and grill for 8-10 mints flipping it frequently.
Sprinkle Chat masala and garnish with lemon slices

Serve : with Mint chutney.

PAN FRIED CHILLY FISH RECIPE

INGREDIENTS:

200 gms Fish fillet cut into 1' strips
1 Onions
1 Capsicum
1 Stalk Leek
5-6 Green Chilly
1 Tsp Chilly Paste
1 Tsp Tomato Sauce
1 Tsp Chopped Garlic
1 Egg's White
1 Tsp of Red Wine
2 Tsp Cornflour
1/4 tsp white pepper pwdr
Salt to taste

METHOD:

To Marinade:
Season Fish with white pepper, salt, ajinomoto, Cornflour and egg white. Set aside for 10 - 15 mins.

Heat Oil. Pan fry the fish and keep aside.
Add oil in a wok. Put in the chopped Chilly and Garlic.Saute for sometime.
Now add Chilly paste, tomato sauce, salt, onions, capsicum, red wine and ajinomoto.
Now add the fried fish and the leeks, toss it well and put off the flame.
Can be served as a starter or as a side dish with fried rices.

CRISPY SPICY FRIED VEGETABLES RECIPE

INGREDIENTS:

For The Batter:
4 Tbsp Cornflour

I Tbsp Maida flour
1 Tbsp Ginger- Garlic paste
1 Tbsp Black pepper powder
1 tsp Ajinomoto
Small bunch Spring onions
1 Tbsp Chilli paste
1 tsp Chilli Flakes

Other Ingredients
150 Gms Assorted Vegetable
Baby corn, cut into long strips

METHOD:

For the batter
Combine all the ingredients in a bowl; add enough water and mix well to make a thick batter. Keep aside.

How to proceed
Dip the vegetable strips at a time into the batter and deep-fry in hot oil until they turn golden brown and crispy.

GOLDEN FRIED BABY CORN RECIPE

INGREDIENTS:

15 no’s Babycorn
20 Gms Cashew nut
10 Gms Sesame seeds
4 Tbsp Corn flour
1 tsp Maida flour
1 pinch Baking powder
½ tsp Ajinomoto
Salt and pepper to taste

METHOD:

Mix corn flour, flour, oil, baking powder, and ajinomoto, salt and pepper well.
Make smooth dough and beat well. The batter should be thick.
Dip the baby corn in the batter and fry till golden brown.
Serve with Hot Garlic sauce or Chili sauce

PAN FRIED BASIL CHICKEN WITH MUSTARD SAUCE RECIPE

INGREDIENTS:

1/2 kg Boneless Chicken
1 Tbsp Basil
2 Tbsp Chopped Garlic
1 Tbsp Chilly Flakes
1 Tsp white pepper
1 White of Egg
2 Tbsp Olive Oil

For Sauce:
Chop shallots, ginger, green chilies
Maida
French Mustard sauce.

METHOD:

Cut chicken into 1 1/2 inch cubes.
Take each piece, flatten them lightly with a meat hammer along with garlic, basil and chilly flakes.
sprinkle white pepper and coat egg white over the meat and fold it.
Keep it aside for a minimum of 30 mins for marination.
Take a non stick pan. Add some olive oil.
Pan-fry the chicken on a medium flame.

Sauce:
In a nonstick pan add olive oil and shallow fry shallots, ginger and green chilies together.
Add mustard sauce and add maida in a half glass of water.
Strain it through a filter paper or a strainer and add to the mixture. Add salt to taste and allow it to boil.

Serve Chicken along with the sauce.

ROASTED HONEY CHILLY CHICKEN RECIPE

INGREDIENTS:

Shredded Chicken 250gms

3 Large Onions

1 tsp Ginger Garlic 

1 Capsicum 

1/2 tsp Jeera Powder

1 tsp Garam Masala Powder

1 tbsp Honey

1 tbsp Chilly paste

1 tsp Garlic Paste

6-7 Green Chillies

2-3 Sprigs Curry Leaves

METHOD:

Marination:

Marinate chicken with chilly paste, garlic paste and honey and salt. Keep it aside for minimum 2 hours.

Heat oil. Put shredded onions, ginger-garlic paste, greenchillies and saute till the onions turn brown.

Put in the marinated chicken. Cover and cook on a low flame till the chicken is cooked tender.

Put in garam masala powder and jeera powder.

Saute for a while.

Serve it as a starter or side dish along with chappati or rotis.

STUFFED WHOLE CHICKEN RECIPE

INGREDIENTS:

1 Whole Chicken 700-800 gms
1 tsp Chilly powder
1/2 tsp Turmeric
1 tbsp Lemon juice
1 tsp Soya sauce
50 gms Shallots
1 tsp Ginger garlic
1 Capsicum
1/2 tsp Garam Masala powder
10 gms butter
2 eggs to be boiled
Salt to taste

METHOD:

Marination:
Marinade chicken with chilly powder, turmeric, salt and lemon juice. Keep it aside for minimum 2-4 hours.

Stuffing:
Saute chopped shallots, ginger-garlic, garam masala powder, green chillies, soya sauce, 2 boiled eggs and capsicum in butter.

Stuff 2 boiled eggs and the sauteed vegetables and tie the chicken legs together.
Deep fry.

MURGH MALAI KABAB RECIPE

INGREDIENTS:

250 gms Chicken
1 tsp Garlic paste
1/4 tsp White Pepper Powder
25 gms Cheese
25 ml Cream
0.5 gm Saffron
Chaat Masala
Lime

METHOD:

Marinade all ingredients with the chicken.
Cook it over a barbecue.
Serve with chaat masala sprinkled over it.
Squeeze lime over the chicken.

LEMON FISH RECIPE

INGREDIENTS:

200 gms Fish
30 gm Butter
Juice of 3-4 Lemons
1 tsp Chopped Parsley and garlic powder

2 Sliced Lemon 

Oil (refined or olive)


METHOD:

Rub the fish with lemon juice and season well with salt and pepper.
Keep aside. Make the sauce.
Heat the butter, then add the parsel and garlic.

Saute for sometime and then add the lemon juice and slices.
Taste and adjust the seasoning. Keep aside.
Take the fish and pan fry on a slow flame in a non-stick pan.
When the fish is cooked, place it on a serving plate and pour the sauce over the fish and serve with sauteed vegetables and rolls. 

CRISPY FRIED SQUID (KOONTHAL) RECIPE

INGREDIENTS:

500Gms Squids
1Tbsp Ginger n garlic paste
2Tbsp Curd
1sprig Curry leaves
6 Green chillies
1tsp Pepper powder
1tsp Chilly powder
1/2tsp Jeera powder
1 pinch Asfoetida
1/2tsp Ajinomoto
2Tbsp Besan powder

METHOD:

Clean and cut the squids into rings.
In a mixing bowl put the rest of the ingredients with a little if required and add the squids and salt to taste and leave it to marinate for half n hour.
Add besan flour to this mixture and crispy fry the squids along with slit green chillies and curry leaves in refined oil.

HARIYALI PANEER TIKKA RECIPE

INGREDIENTS:

200 gms Paneer

For Marination:
100 ml Curd
½ Tbsp Ginger paste
3 nos Green chilli paste
¼ bunch Mint / Coriander
1 tsp Kasuri methi
1 tsp Chaat masala
1 Tbsp Garam masala
¼ tsp Turmeric powder
10 granules Lemon Salt

METHOD:

Make a paste of all the ingredients & marinate the paneer.
Mix well and keep aside for minimum 30 minutes.
Cook in tandoor
Sprinkle chaat masala and lemon salt.

ALOO TIKKI RECIPE

INGREDIENTS:

2 nos Potatoes
50 gms Green Peas
1tsp Jeera Powder
Salt to taste 
1/2 tsp Garam masala
2 nos Green chillies, chopped finely
1/4 bunch Fresh coriander, chopped
1 tsp Amchor powder
6 Tbsp Gram flour

Fry Onion to Golden brown and keep a side

METHOD:

Boil The potatoes to soft and Drain and rise in cold water.
Roughly smash the potatoes into a large mixing bowl. 
Add the jeera powder.
Add the golden brown onions to the potatoes along with the salt, garam masala, chillies, and coriander. And the amchor powder. 
mash with a fork to combine the ingredients into a rough mash. Leave to cool in the fridge for about 30 minutes.
Mix the gram flour with enough cold water to make a slightly thick batter paste.
Divide the potato in equal portions.
Take a portion and roll into a ball then flatten them to make an even disc.
Dip each disc into the gram flour to coat well. Heat the oil in a frying pan and fry in the cakes
until golden brown.
Serve with Mint Chutney.